Four Cheese Roasted Vegetables

Prep Time: 15 min  |  Cook Time: 40 min  |  Servings: 6  |  Calories: 202
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Four Cheese Roasted Vegetables
Prep Time
15 min
Cook Time
40 min

This dish is full of tender chopped potatoes, peppers, zucchini and carrots drizzled with olive oil and sprinkled with classic Italian seasoning. A layer of melted Sargento® Shredded Reduced Fat 4 Cheese Italian on top gives this side dish the right amount of gooey texture and smooth flavor.

  • 2 russet potatoes, peeled and cut into 1-inch pieces
  • 2 carrots, pared and cut into 1/2-inch slices
  • 1 Tbsp. olive oil
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1 large zucchini, cut into 1/2-inch pieces
  • 1 large red bell pepper, cut into 1-inch pieces
  • 2 cloves garlic, minced
  • 2 cups (8 oz.) Sargento® Shredded Reduced Fat 4 Cheese Italian
  • Fresh basil sprigs (optional)
  1. Place potatoes and carrots in greased 13x9-inch baking dish. Drizzle with oil. Sprinkle with basil, oregano, salt and pepper. Toss lightly to coat.
  2. Bake in preheated 425°F oven 20 minutes. Stir in zucchini, bell pepper and garlic. Return to oven. Bake 20 minutes or until vegetables are tender.
  3. Sprinkle vegetables with cheese. Return to oven 2 minutes or just until cheese melts. Garnish with basil, if desired.

Serving Size 6

Calories 202

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 8.90g 14%
Sat. Fat 4.30g 22%
Mono Unsat. Fat 3.10g
Poly Unsat. Fat 0.60g
Cholesterol 21mg 7%
Sodium 401mg 17%
Total Carbohydrate 20g 6%
Dietary Fiber 3g 12%
Sugars 0g
Protein 13g
Vitamin A 494RE
Vitamin C 48mg 80%
Calcium 316mg 31%
Iron 1mg 6%